Chicken cotoletta panini

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.
Chicken cotoletta panini

Chicken cotoletta panini

Chris Court

Crumbed chicken and crisp slaw tucked into a bun – what’s not to love? Dress the slaw just before serving for maximum crunch.


Parmesan slaw


1.Combine breadcrumbs, parmesan and lemon rind in a shallow bowl and season. Pound chicken breasts between 2 sheets of baking paper to 6mm-7mm thick. Dust with seasoned flour, dip in egg, then coat in breadcrumb mixture, shaking off excess after each. Place on a tray lined with baking paper, cover and refrigerate until required. Cotoletta can be prepared a day ahead.
2.For parmesan slaw, combine cabbage, parmesan and shallot in a bowl. Whisk remaining ingredients in a separate bowl, season and toss with cabbage mixture just before serving.
3.Heat 2cm oil in a large frying pan over medium-high heat, add chicken and fry, turning occasionally, until golden brown and cooked through (4-5 minutes). Drain on paper towels, season to taste then halve.
4.Spread panini with aïoli or mayonnaise to taste, top with cotoletta and slaw, scatter with mint, sandwich and serve.

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